Beer and Rye Irish Soda Bread.

Or I thought I was, but apparently I am more like twenty-five percent. My dad’s not sure, but all I do know is my grandma is very Irish and my oldest brother not only looks like he is right off the boat, but he’s got the red-blooded temper to prove it.

Sadly, I don’t know all that much about my heritage other than my great-grandmother came over from Ireland on a boat through Ellis Island (we actually have the trunk she brought over with her). She also made the most amazing Irish soda scones. Some day I hope to get my hands on that recipe, but it may take some time. Maybe next year?

I actually made this bread with no intention of posting the recipe because I feel like Irish Soda Bread is just so simple and everyone’s recipes are all very similar. But then it just turned out so good that I thought to snap some quickish photos before devouring the whole thing.

This recipe is a little different because I used my favorite beer bread recipe as a base, but also include the elements of classic Irish Soda bread.

The combo of both beer and buttermilk works awesome and the rye flour gives the bread an almost cracker like taste that is addicting.

And just like every other Irish Soda Bread or Beer Bread recipe it’s quick, easy and almost foolproof. And I only say almost because sometimes things like the baking soda accidentally get left out and then you end up with a dense rock instead of delicious bread. Yup, it happens to me too. Actually it’s happened more times than I care to admit.

Oh, and huge bonus – this bread is actually whole grain and still tastes totally amazing. Eat it toasted in the morning with some butter and jam, or slice it up and use it for sandwiches. Or just eat it fresh out of the oven and serve it with dinner. Gotta love that.

Seriously though, if there is one thing the month of March needs it soda bread. You just gotta do it.

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4.29 from 7 votes

The Recipe

Beer and Rye Irish Soda Bread.

By halfbakedharvest

Course:
Bread

Cuisine:
American

Keyword:
soda bread

The combo of both beer and buttermilk works awesome and the rye flour gives the bread an almost cracker like taste that is addicting.

Prep Time10minutes

Cook Time45minutes

Total Time55minutes

Servings8Servings

Calories233kcal

Ingredients

Instructions

Preheat the oven 400 degrees F.

In a large mixing bowl combine the whole wheat flour, rye flour, brown sugar, baking soda and salt. Add the buttermilk and 1 cup of beer. Stir until the dough comes together into a ball. If the dough seems too dry add a splash more of beer. The dough should be slightly sticky.

Turn the dough out onto a floured surface and kneed into a rough ball or football shape. Place the dough on the prepared baking sheet. Sprinkle with a little flour and use a sharp knife to score a cross on the top of the dough.

Bake for 40-50 minutes, until the loaf has almost doubled in size and sounds hollow when tapped. Allow to cool a few minutes, slice and serve. Bread can be reheated or used for morning toast.

Yum-o-rama! I’ve actually never made any kind of bread. I am currently trying,
and failing.
But this looks so much easier as it doesn’t have the annoying I-want-bread-NOW-but-it-has-to-rise-1000-times thing!
And, there’s beer. Love that. Pinned

I think everyone here in Australia claims to be 25% Irish!
My family are 50% Danish though, so all these percentages are battling it out – oh well – more cuisines for me to lay claim to!
Also, St Patrick’s Day is my favourite day of the year! 7 days before my birthday and you get to wear green, drink whisky, and eat mashed potatoes! Who could ask for more 🙂
This bread is sure to be a hit with my family 🙂

Made it again- I finally got some rye flour. This time I used New Belgium 1554 Ale because I drank all my stout last week.. Still added some blackstrap molasses even though the 1554 is nice and dark just because I love molasses. It was even better than the first time. I put some cinnamon butter on it. Also had some with maple syrup. It’s great just with plain butter, too. Like ol’ Tony the tiger said “IT’S GRRRREAT!”

I quite by accident came across your recipe for white chili which in turn led me to a couple of your easy & ridiculously simple breads! I love these and can’t wait to give them a try. I recently lost both my parents, just a week apart, incidentally they owned a bakery for the better part of my childhood. I have not been inclined to try breaking down any of my Dad’s fabulous bread recipes but I long for them! Thx for sharing these as I am frequently I’ll & these are something I can actually tackle on a good day.

Hi Dianne! I am so sorry to hear that you lost both of your parents. I hope you are doing well! Also, I hope the recipes you try turn out amazing for you and hopefully remind you a little bit of your Dad. Thank you so much!

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!